Description
Recreate the iconic crispy coconut shrimp from Joe’s Crab Shack at home with this easy-to-follow recipe. Large shrimp are coated in a light and crunchy coconut batter and deep-fried to golden perfection, delivering a delightful blend of sweet and savory flavors that make for an irresistible appetizer or snack.
Ingredients
Scale
Shrimp and Batter
- 1 pound large or jumbo shrimp, peeled and deveined
- 2 eggs
- 1/4 cup water
- 2/3 cup cornstarch, plus extra for dusting
- 7 ounces flaked coconut (sweetened or unsweetened)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup flour
For Frying
- Vegetable oil, for deep frying
Instructions
- Prepare the Shrimp: Begin by peeling and deveining the shrimp if not already done. Pat the shrimp dry with paper towels to remove excess moisture so the coating will adhere properly.
- Make the Batter: In a mixing bowl, whisk together the eggs and 1/4 cup water until smooth. In another large bowl, combine the 2/3 cup cornstarch, flaked coconut, sugar, salt, and flour, mixing evenly to create the dry coating mixture.
- Coat the Shrimp: Lightly dust each shrimp with some cornstarch to help the batter stick. Then dip each shrimp into the egg mixture, allowing excess to drip off before dredging it thoroughly in the coconut and cornstarch mixture, pressing gently so the flakes adhere well.
- Heat the Oil: Pour sufficient vegetable oil into a deep pan or fryer to submerge the shrimp and heat it over medium-high heat to approximately 350°F (175°C). Use a thermometer for accuracy if available.
- Fry the Shrimp: Carefully place the coated shrimp into the hot oil in batches to avoid crowding. Fry for about 3-4 minutes or until the shrimp are golden brown and crispy. Use a slotted spoon to remove them and drain on a paper towel-lined plate.
- Serve: Serve the crispy coconut shrimp hot with your favorite dipping sauces such as sweet chili sauce or tangy cocktail sauce for an authentic Joe’s Crab Shack experience at home.
Notes
- For best results, use large or jumbo shrimp for a hearty bite.
- You can use either sweetened or unsweetened flaked coconut depending on your preference; sweetened will yield a sweeter crust.
- Be cautious of oil temperature; too hot and the shrimp may burn, too cool and the coating will absorb too much oil and become soggy.
- Drain fried shrimp thoroughly to keep them crisp.
- This recipe is perfect for an appetizer or party snack and pairs well with tropical or fruity dipping sauces.
